Directions:
- Melt the butter in a large stockpot over medium heat. Add the onions and cook until softened, about 5 minutes. Add the garlic and cook until fragrant, about 2 minutes. Add the flour and cook until lightly toasted, about 2 minutes. Add the cognac and scrape the pan with a wooden spoon to release any browned bits.
- Add the potatoes and broth to the stockpot and bring to a boil. Reduce the heat and simmer until the potatoes are tender, about 15 minutes.
- Add the tomatoes and their juices, cream, gorgonzola and basil. Season with salt and pepper. Using an immersion blender, or in batches in a blender, puree until smooth. Add the vinegar and serve in warm bowls with more basil and gorgonzola.
- Photograph by Yunhee Kim
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1121.05 Kcal (4694 kJ) | ||
| Calories from fat | 533.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 59.22g | 91% | |
|---|---|---|---|
| Cholesterol | 165.65mg | 55% | |
| Sodium | 1039.42mg | 43% | |
| Potassium | 1597.76mg | 34% | |
| Total Carbs | 63.64g | 21% | |
| Sugars | 20.55g | 82% | |
| Dietary Fiber | 11.48g | 46% | |
| Protein | 22.98g | 46% | |
| Vitamin C | 48mg | 80% | |
| Vitamin A | 2.2mg | 73% | |
| Iron | 4.4mg | 25% | |
| Calcium | 430.7mg | 43% | |
| Amount Per 100 g | |||
| Calories | 114.44 Kcal (479 kJ) | ||
| Calories from fat | 54.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.05g | 91% | |
|---|---|---|---|
| Cholesterol | 16.91mg | 55% | |
| Sodium | 106.11mg | 43% | |
| Potassium | 163.1mg | 34% | |
| Total Carbs | 6.5g | 21% | |
| Sugars | 2.1g | 82% | |
| Dietary Fiber | 1.17g | 46% | |
| Protein | 2.35g | 46% | |
| Vitamin C | 4.9mg | 80% | |
| Vitamin A | 0.2mg | 73% | |
| Iron | 0.5mg | 25% | |
| Calcium | 44mg | 43% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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